FOR THE CAKE:

1 box strawberry cake mix (I use Betty Crocker supermoist)
1 (3 oz.) pkg. banana instant pudding
4 eggs, lightly beaten
1 cup (2 sticks) butter, melted
1 cup water
1 tsp. vanilla extract
1 tbsp. grated lemon
1 (10 oz.) pkg. frozen strawberries, chopped (Birds Eye)
3/4 cup coconut flakes

Preheat oven to 325°F. Grease and flour a Bundt pan.

In large bowl on low speed mix well (about two minutes) the cake mix, instant pudding, eggs, melted butter, water, extract and grated lemon. Fold in strawberries and coconut. Pour into pan.

Bake at 325°F for 40 to 50 minutes or when inserted toothpick is clean (do not overbake!).

Allow cake to cool completely (about an hour).

FOR THE GLAZE (OPTIONAL):

4 tbsp. (1/2 stick) butter
3 tbsp. milk
1 tsp. rum extract
2 cups confectioners' sugar

In a medium saucepan melt butter. Add in milk and extract. Then add confectioners' sugar.

Note: While I prefer a thicker glaze you may not so don't add all the sugar at once, thicken glaze to your liking.

Pour glaze over cooled cake and enjoy!

Submitted by: Butterflye